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Fresh Spring Rolls (Lumpia Basah) Recipe

Fresh Spring Rolls (Lumpia Basah) Recipe

Fresh Spring Rolls (Lumpia Basah) Recipe

In the Western hemisphere, spring rolls and fresh rolls have made their way into our common culinary vocabulary. Indonesian fresh rolls however, are very different from their counterparts from other Asian nations, featuring a thin, crepe-like exterior. Heavily influenced by the Dutch, this particular recipe is my grandmother’s version of Indonesian fresh rolls. Light and savory, with a warm chicken and shrimp filling, these rolls do take a little time to prepare but are an excellent choice for cooking when entertaining. It’s perfect for family gatherings.

Ingredients :

BATTER FOR THE WRAPPERS

    • 1 cup (200 g) all-purpose flour
    • 1 large egg
    • 11/4 cups (300 ml) water
    • 1/4 teaspoon salt
    • Olive oil for greasing the pan

LUMPIA FILLING

    • 1/2 cup (100 g) green beans, finely chopped
    • 1/2 head of cabbage, sliced thinly to make 2 cups (500 g)
    • 6-8 cloves garlic, minced
    • 1/2 lb (250 g) ground or minced fresh boneless chicken meat
    • 1/2 lb (250 g) small fresh shrimp, peeled, deveined, and finely chopped
    • 1 tablespoon soy sauce
    • 1/2 teaspoon salt
    • Freshly ground black pepper to taste
    • 5 teaspoons dijon mustard
    • 2 tablespoons olive oil

Method :

    1. In a large bowl, whisk together all the ingredients for the Batter except for the olive oil, until it’s smooth and lump-free.
    2. Heat a non-stick skillet over medium high heat. Coat with a dash of olive oil and pour a medium sized ladle of the Batter into the skillet. Quickly move the skillet around to coat it thinly with the Batter. Cook for approximately 30 to 40 seconds on each side. The wrappers will be a very light golden color with nearly no brown spots. Lay out each wrapper on a large baking sheet to cool down, making sure not to pile one on top of another to avoid sticking.
    3. Bring 2 inches of water to a boil in a small pot, then remove from the heat. Place the chopped green beans and sliced cabbage into the hot water for 30 seconds and drain. Set aside.
    4. Heat the olive oil in a wok or sauté pan over high heat and lightly brown the garlic. Add the ground chicken and sauté for about 1 ½ minutes. Add the shrimp and stir thoroughly for another 2 minutes or so until thoroughly cooked.
    5. Combine the chicken and shrimp mixture with the green beans, cabbage, soy sauce, salt, and pepper in a large bowl. Toss together until well mixed and allow it to cool for 15 minutes.
    6. To assemble the fresh rolls, place one wrapper on a serving plate and spread 1 teaspoon of mustard evenly all over the wrapper. Add a few spoons of the chicken mixture in the middle of the wrapper, leaving 1 inch on the left and right sides. Take the end of the wrapper closest to you and fold over the mixture. Fold the left and right sides together over the middle, then gently roll it away from you until the roll is formed. Unlike other fresh rolls, this one is not meant to seal up. It’s a little messy to eat but well worth it for the warm, savory goodness.

MAKES 5 ROLLS
PREPARATION TIME : 45-50 MINUTES (INCLUDES ROLLING)
COOKING TIME : 7-10 MINUTES